This sounded Yummy for Summer...

Salmon with pea purée and pancetta

Serves 4

for the peas:
shelled peas - 400g (frozen will do)
olive oil - at least 100ml

for the fish:
4 slices of salmon fillet, about 150g per person
a little olive oil
thin slices of pancetta or thin, unsmoked bacon - 12
salt and pepper to season

Set the oven at 200C/gas 6. Put a large pan of water on to boil for the peas. Salt it lightly, then when it is boiling, tip in the peas and cook until tender.

Rub the salmon slices lightly with olive oil, then season with pepper and a little salt. Warm a little of the oil in a non-stick frying pan, then place the salmon dlesh-side down in the pan and let it cook for a minute or two until very lightly coloured. Turn over and cook the other side. Remove the fish and set aside for a minute or so to cool.

Wrap three of the pancetta slices around each piece of salmon. Place them in a shallow baking dish, then bake them for 7-10 minutes, depending on the thickness of the fish. When the flakes of fish have turned lightly opaque, they are cooked.

Meanwhile, blitz the peas in a food processor until smooth, then mix in enough olive oil (about 75ml-100ml or so) to make a sloppy purée. Check the seasoning.

Divide the pea purée equally between four plates, then top each portion with a piece of salmon.